- 550ml skimmed milk
- 2 teaspoons cocoa powder
- 30g caster sugar
- 65g arborio risotto rice
- 3 tablespoons skinned almonds, finely chopped
- ½ teaspoon vanilla extract
- 60g fresh raspberries
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Feast your eyes on the finest risotto al cioccolato! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Tip the milk, cocoa powder and sugar into a medium saucepan and stir over low heat until the sugar has dissolved. Add the rice and stir briefly with a wooden spoon. Bring to the boil and immediately turn down the heat to as low as possible. Cook for 30–35 minutes, stirring occasionally.
Meanwhile, place the almonds in a small frying pan and dry toast for 2 minutes on a medium heat, shaking the pan occasionally. Set aside.
Once the rice mixture looks all thick and creamy and the rice grains are tender, stir in the vanilla extract and raspberries. Remove from the heat and set aside to rest for 1 minute.
Spoon the rice mixture into two cappuccino cups and scatter over the toasted almonds. Serve immediately.
Once you’re done, simply sit back and enjoy your risotto al cioccolato and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.